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Mexican

Sopa de fideo

Non-vegetarian

Thin noodles toasted golden in oil, then simmered in a light tomato broth blended with onion and garlic — a much-loved Mexican home and school-lunch soup.

Sopa de fideo is a Mexican soup from Mexico, ready in about 30 minutes and made with tomato and dried pasta. It serves 4 and is rated beginner to cook.

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Bowl of sopa de fideo noodle soup in tomato broth topped with avocado
Photo: T.Tseng / Wikimedia Commons · CC-BY-2.0
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Level
Beginner
Calories
376

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Blend the tomatoes (opens in a new tab), onion (opens in a new tab) and garlic (opens in a new tab) with 250 ml of the stock until smooth.

  2. Step 2

    Heat the oil in a saucepan (opens in a new tab) and fry the noodles, stirring constantly, until evenly golden brown.

    They go from golden to burnt quickly — keep stirring.

  3. Step 3

    Pour the tomato (opens in a new tab) purée over the noodles (it will splutter) and fry for 2 minutes until it darkens. Add the remaining stock, the salt and coriander sprigs.

    • 3 min
    • medium heat

  4. Step 4

    Simmer until the noodles are soft, about 8–10 minutes. Remove the coriander and serve with lime (opens in a new tab), avocado (opens in a new tab) and crumbled cheese.

    • 10 min
    • medium-low heat
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Mexico · Well documentedAlso popular in United StatesMore food from Mexico
Dish
Lunch · Dinner · Soups
Cooking method
Toasted, Simmered, Blended
Taste
savoury, tangy, mild
Diet
No nut ingredients
All labelsNon-vegetarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat · Calorie-conscious
Without the optional extras: Dairy-freeWith the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, PescatarianWorked out from the ingredients. How labels work
Good for
Child-friendly · Budget-friendly · Everyday · One-pot
Cook more with
Tomato · Dried pasta · Onion · Garlic · Chicken stock · Coriander leaves
Techniques
Toasting · Simmering · Spice roasting (dry-roasting) · Wet grinding · Emulsification

Allergens

  • Contains, can be adapted: Milkfrom queso fresco
  • May contain: Eggsfrom dried pasta
  • Contains: Wheatfrom dried pasta
  • Contains: Glutenfrom dried pasta
  • May contain: Celeryfrom chicken stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

376 kcal per serving

Calculated

1 serving ≈ 457 g · recipe makes 4

Where the energy comes from

  • Protein 16%
  • Carbohydrate 56%
  • Fat 27%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy376 kcal82 kcal
Protein15.1 g3.3 g
Carbohydrate52.7 g11.5 g
Net carbohydrate49.9 g10.9 g
Sugars8.8 g1.9 g
Added sugars0 g0 g
Fibre2.9 g0.6 g
Fat11.4 g2.5 g
Saturated fat1.6 g0.4 g
Trans fat——
Cholesterol9 mg2 mg
Sodium729 mg159 mg
Salt equivalent1.8 g0.4 g
Vitamins & minerals per serving
Potassium
661 mg
Calcium
34 mg
Iron
2.6 mg
Magnesium
50 mg
Vitamin A (RAE)
42 µg
Vitamin C
14 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
226 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lime, avocado, queso fresco.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Strain the tomato purée through a sieve if you want a perfectly smooth, restaurant-style broth.

Common mistakes

  • Under-toasting the noodles — pale fideo tastes flat; they should be an even deep golden brown.

Storage

  • Keeps 2 days chilled; the noodles soften further.

Reheating

  • Reheat with extra stock.

Variations

  • Sopa de letras: The same tomato broth with alphabet pasta.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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